Flavor compositions containing potassium salts

ABSTRACT

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a divisional of U.S. patent application Ser. No.15/322,132, filed Dec. 26, 2016, now allowed, which is a national stageapplication, filed under 35 U.S.C. § 371, of International ApplicationNo. PCT/US2015/038053, filed Jun. 26, 2015, which claims the benefit ofU.S. Provisional Application No. 62/018,429, filed on Jun. 27, 2014, allof which are hereby incorporated by reference herein.

FIELD

The present application relates to the use of potassium salts to providean alkalized cocoa flavor profile in a chocolate confection that has notbe treated with an alkali. The present application also relates toflavor compositions comprising potassium salts that can be used toenhance or modify the alkalized cocoa flavor profile of various ediblecompositions such as sweet goods and savory goods. The flavorcompositions can include combinations of compounds, and can be added toedible compositions in various delivery system formats.

BACKGROUND

Taste profiles for edible compositions include basic tastes such assweet, salt, bitter, sour, umami and kokumi. Chemical compounds thatelicit these tastes are often referred to as tastants. It ishypothesized that tastants are sensed by taste receptors in the mouthand throat which transmit signals to the brain where the tastants andresulting taste profiles are registered. In addition to taste profiles,edible compositions are also known to have flavor profiles. Chemicalcompounds that contribute to flavor profiles can be aromatic compoundsthat are often referred to as flavorants. It is hypothesized thatflavorants are sensed by receptors in the mouth, nose, and throat. Takentogether, the taste and flavor profiles resulting from the varioustastants and flavorants contribute to the sensory experience users havewhen consuming the edible compositions. The sensory experience can alsoinclude various texture and temperature/thermal aspects.

While there have been recent advances in taste and flavor technologies,there remains a need for compounds that can enhance or modify thesensory experience of edible compositions by enhancing or modifying thetaste, texture, and/or flavor profiles of edible compositions. Theenhancement or modification can be to increase the intensity of adesirable attribute, to replace a desirable attribute that is notpresent or somehow lost in the edible composition, or to decrease theintensity of an undesirable attribute.

Potassium lactate and potassium acetate are known to be preservativesand flavor enhancers and are approved for use in foods as flavorenhancers. (See, e.g., 21 C.F.R 184.1639 and 21 C.F.R. 172.515).Potassium lactate is a product which is mainly used in the meatindustry. It is used in the same application as sodium lactate, namelyfor shelf life extension and safety enhancement. However, a disadvantageof most potassium salts is their flavor. They cause a bitter aftertaste.(See U.S. Pat. No. 7,588,790). Potassium acetate has also been used incombination with sodium acetate to increase the viscosity of sugar foruse in chocolate products. (See GB 366487).

Cocoa is treated with alkali to improve the color of the chocolate andto develop the chocolate flavor. Alkalization is used to treat cacaobeans at different stages of the production process as it is made intochocolate. The alkali removes acidity and harshness from the cacao beanand is a common practice in covering up inferior qualities of cheapcacao. By adding alkali salts such as ammonia, potassium, sodium andammonium carbonate, ammonium and sodium bicarbonate and sodium hydroxideto chocolate, the pH of the chocolate is increased, and the desiredcolor and flavor can be achieved. Following the alkalization process,the chocolate must be dried so that moisture content of the finishedproduct is no more than about 5%.

The alkalization process requires laborious alkalization and dryingsteps during the production of chocolate confections, and can destroysensitive cocoa compounds such as cocoa polyphenols. Thus, there remainsa need for a method of providing an alkalized cocoa flavor profile thatpreserves sensitive cocoa compounds, and that can be achieved withoutthe alkalization and drying steps currently utilized.

SUMMARY OF THE INVENTION

The present application is directed to flavor compositions and methodsfor making and modifying such compositions across a variety of foodcompositions. Specifically, the present application is directed tocompositions comprising one or more potassium salts that can be used toprovide an alkalized flavor profile to a food product, such as achocolate confection, or any fat-based confection.

In certain embodiments, the flavor compositions of the presentapplication comprise potassium lactate.

In certain embodiments, the flavor compositions of the presentapplication comprise potassium acetate.

In certain embodiments, the flavor compositions of the presentapplication comprise potassium lactate and potassium acetate.

In certain embodiments, the ratio of potassium lactate to potassiumacetate in a flavor composition is from about 2% to 98% to about 98% to2%.

In certain embodiments, the present application provides methods ofmodifying the taste and/or flavor of a food product, which comprisesproviding a flavor composition, for example, a composition comprisingpotassium lactate and/or potassium acetate, and admixing the flavorcomposition with a food product.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product in an amount effective toprovide an alkali flavor profile. In certain embodiments, the foodproduct has not been treated with alkali.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product in an amount such that thetaste profile and/or flavor profile of the food product is notstatistically different from an alkalized chocolate.

In certain embodiments of the present application, the flavorcomposition is admixed with a fat-based confection food product. Incertain embodiments, the fat-based confection is chocolate, for example,milk chocolate, white chocolate, dark chocolate or combinations thereof.In certain embodiments, the flavor composition is admixed with achocolate at a level of from about 0.001% w/w (weight/weight) to about6.5% w/w, or from about 0.1% w/w to about 6.5% w/w by weight of thechocolate.

In certain embodiments of the present application, the fat-basedconfection is cocoa liquor. In certain embodiments, the flavorcomposition is admixed with cocoa liquor at a level of from about 0.1%w/w to about 15% w/w, or from about 1% w/w to about 15% w/w by weight ofthe cocoa liquor.

In certain embodiments, admixing the flavor composition of the presentapplication with a fat-based confection food product does not decreasethe level of cocoa flavanols, for example, polyphenols, present in thefood product.

In certain embodiments of the present application, the flavorcomposition is admixed with a fat-based confection food product in anamount effective to provide an alkalized cocoa flavor profile, whereinthe level of cocoa flavanols present in the food product is notstatistically different from a fat-based confection food product thathas not undergone alkalization. In certain embodiments, the fat-basedconfection food product that has not undergone alkalization is notadmixed with a flavor composition of the present application.

In certain embodiments of the present application, the flavorcomposition is admixed with a fat-based confection food product in anamount effective to provide an alkalized cocoa flavor profile, whereinthe level of cocoa flavanols present in the food product is notdifferent from a fat-based confection food product that has notundergone alkalization. In certain embodiments, the fat-based confectionfood product that has not undergone alkalization is not admixed with aflavor composition of the present application.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 100 ppm(parts-per-million), and values in between. In certain embodiments, theflavor composition is admixed with a food product at a concentration offrom about 0.1 to about 50 ppm, and values in between. In certainembodiments, the flavor composition is admixed with a food product at aconcentration of from about 0.1 to about 10 ppm, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.01 to about 10000 ppb(parts-per-billion), and values in between. In certain embodiments, theflavor composition is admixed with a food product at a concentration offrom about 0.1 to about 1000 ppb, and values in between. In certainembodiments, the flavor composition is admixed with a food product at aconcentration of from about 1 to about 100 ppb, and values in between.In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 10 to about 50 ppb, and valuesin between. In certain embodiments, the flavor composition is admixedwith a food product at a concentration of from about 0.1 to about 10ppb, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 100 ppt(parts-per-trillion), and values in between. In certain embodiments, theflavor composition is admixed with a food product at a concentration offrom about 0.1 to about 50 ppt, and values in between. In certainembodiments, the flavor composition is admixed with a food product at aconcentration of from about 0.1 to about 10 ppt, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.0001 to about 99.9% w/w, andvalues in between. In certain embodiments, the flavor composition isadmixed with a food product at a concentration of from about 0.0001 toabout 1.0% w/w, and values in between. In certain embodiments, theflavor composition is admixed with a food product at a concentration offrom about 0.0001 to about 0.5% w/w, and values in between.

The present application is also directed methods of creating analkalized flavor profile in a food composition comprising the steps ofproviding a food composition mass and adding a flavor compositioncomprising one or more potassium salts to the composition mass.

In certain embodiments, the methods described herein create an alkalizedcocoa flavor profile in a fat-based confectionery, wherein the methodscomprise the steps of providing a fat-based confectionery mass andadding a flavor composition comprising one or more potassium salts tothe fat-based confectionery mass, for example, potassium lactate,potassium acetate, or a combination thereof. In certain embodiments, thefat-based confectionery mass is a chocolate mass, for example, milkchocolate, white chocolate, dark chocolate or combinations thereof. Incertain embodiments, the fat-based confectionery mass is a cocoa liquor.In certain embodiments, the methods described herein do not include analkalization step.

In certain embodiments, the present disclosure provides for method ofmaintaining a level of cocoa flavanols in a fat-based confectionery,wherein the methods comprise the steps of providing a fat-basedconfectionery mass and adding a flavor composition comprising one ormore potassium salts to the fat-based confectionery mass, for example,potassium lactate, potassium acetate, or a combination thereof. Incertain embodiments, the fat-based confectionery mass is a chocolatemass, for example, milk chocolate, white chocolate, dark chocolate orcombinations thereof. In certain embodiments, the fat-basedconfectionery mass is a cocoa liquor. In certain embodiments, themethods described herein do not include an alkalization step.

The foregoing has outlined rather broadly the features and technicaladvantages of the present application in order that the detaileddescription that follows may be better understood. Additional featuresand advantages of the application will be described hereinafter whichform the subject of the claims of the application. It should beappreciated by those skilled in the art that the conception and specificembodiment disclosed may be readily utilized as a basis for modifying ordesigning other structures for carrying out the same purposes of thepresent application. It should also be realized by those skilled in theart that such equivalent constructions do not depart from the spirit andscope of the application as set forth in the appended claims. The novelfeatures which are believed to be characteristic of the application,both as to its organization and method of operation, together withfurther objects and advantages will be better understood from thefollowing description.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 depicts 65% cocoa dark chocolate samples comprising a flavorcomposition comprising potassium acetate and potassium lactate atdifferent weight/weight percentages by weight of the chocolate inaccordance with Example 1;

FIG. 2 depicts 1 kg samples of 65% cocoa dark chocolate comprising aflavor composition comprising potassium acetate and potassium lactatepresent at different masses (grams) in the chocolate samples inaccordance with Example 1; and

FIG. 3 depicts cocoa liquor samples comprising a flavor compositioncomprising potassium acetate and potassium lactate at differentweight/weight percentages by weight of the cocoa liquor in accordancewith Example 1.

DETAILED DESCRIPTION

To date, there remains a need for a flavor modifier that can provide adesired level of an alkalized cocoa flavor profile in various ediblecompositions, for example, fat-based confections such as chocolate andcocoa liquor. The present application relates to flavor compositionsthat include at least one or more potassium salts. In certainnon-limiting embodiments, the potassium salt is potassium lactate,potassium acetate or combination thereof. The flavor compositions can beused to enhance or modify the taste and/or flavor of various ediblecompositions such as sweet goods and savory goods. The flavorcompositions can include combinations of compounds, and can be added toedible compositions in various delivery system formats.

1. Definitions

The terms used in this specification generally have their ordinarymeanings in the art, within the context of this invention and in thespecific context where each term is used. Certain terms are discussedbelow, or elsewhere in the specification, to provide additional guidanceto the practitioner in describing the compositions and methods of theinvention and how to make and use them.

As used herein, the use of the word “a” or “an” when used in conjunctionwith the term “comprising” in the claims and/or the specification maymean “one,” but it is also consistent with the meaning of “one or more,”“at least one,” and “one or more than one.” Still further, the terms“having,” “including,” “containing” and “comprising” are interchangeableand one of skill in the art is cognizant that these terms are open endedterms.

The term “about” or “approximately” means within an acceptable errorrange for the particular value as determined by one of ordinary skill inthe art, which will depend in part on how the value is measured ordetermined, i.e., the limitations of the measurement system. Forexample, “about” can mean within 3 or more than 3 standard deviations,per the practice in the art. Alternatively, “about” can mean a range ofup to 20%, preferably up to 10%, more preferably up to 5%, and morepreferably still up to 1% of a given value. Alternatively, particularlywith respect to biological systems or processes, the term can meanwithin an order of magnitude, preferably within 5-fold, and morepreferably within 2-fold, of a value.

As used herein, “taste” refers to a sensation caused by activation orinhibition of receptor cells in a subject's taste buds. In certainembodiments, taste can be selected from the group consisting of sweet,sour, salt, bitter, kokumi and umami. In certain embodiments, a taste iselicited in a subject by a “tastant.” In certain embodiments, a tastantis a synthetic tastant. In certain embodiments, the tastant is preparedfrom a natural source.

As used herein, “taste profile” refers to a combination of tastes, suchas, for example, one or more of a sweet, sour, salt, bitter, kokumiand/or umami taste. In certain embodiments, a taste profile is producedby one or more tastant that is present in a composition at the same ordifferent concentrations. In certain embodiments, a taste profile refersto the intensity of a taste or combination of tastes, for example, asweet, sour, salt, bitter, kokumi and/or umami taste, as detected by asubject or any assay known in the art. In certain embodiments,modifying, changing or varying the combination of tastants in a tasteprofile can change the sensory experience of a subject.

As used herein, “flavor” refers to one or more sensory stimuli, such as,for example, one or more of taste (gustatory), smell (olfactory), touch(tactile) and temperature (thermal) stimuli. The terms “flavor” and“aroma” are synonymous and are used interchangeably. In certainnon-limiting embodiments, the sensory experience of a subject exposed toa flavor can be classified as a characteristic experience for theparticular flavor. For example, a flavor can be identified by thesubject as being, but not limited to, a floral, citrus, berry, nutty,caramel, chocolate, peppery, smoky, cheesy, meaty, alkali, etc. flavor.As used herein, a flavor composition can be selected from a liquid, drypowder, spray, paste, suspension and any combination thereof. The flavorcan be a natural composition, an artificial composition, a natureidentical, or any combination thereof.

As used herein, “flavor profile” refers to a combination of sensorystimuli, for example, tastes, such as sweet, sour, bitter, salty, kokumiand/or umami tastes, and/or olfactory, tactile and/or thermal stimuli.In certain embodiments, the flavor profile comprises one or more flavorswhich contribute to the sensory experience of a subject. In certainembodiments, modifying, changing or varying the combination of stimuliin a flavor profile can change the sensory experience of a subject.

As used herein, “texture profile” or “mouthfeel” refers to acomposition's physical and chemical interaction in the mouth. Thetexture profile of a composition can include one or more texture, suchas, for example, but not limited to, astringency, hardness,cohesiveness, viscosity, elasticity, adhesiveness, brittleness,chewiness, gumminess, moisture content, grittiness, smoothness, oilinessand greasiness. In certain embodiments, the texture profile can compriseone or more texture characteristic in the same or different intensities.In certain embodiments, the texture profile can remain constant orchange during a sensory experience, for example, from initial perceptionof a composition on the palate, to first bite, through mastication andfinally, the act of swallowing.

As used herein, “sensory experience” refers to a subject's sensoryperception of a taste, taste profile, flavor, flavor profile or textureprofile. As used herein, “ppt” means parts-per-trillion and is a weightrelative parameter. A part-per-trillion is a picogram per gram, suchthat a component that is present at 10 ppt is present at 10 picograms ofthe specific component per 1 gram of the aggregate mixture.

As used herein, “ppb” means parts-per-billion and is a weight relativeparameter. A part-per-billion is a nanogram per gram, such that acomponent that is present at 10 ppb is present at 10 nanograms of thespecific component per 1 gram of the aggregate mixture.

As used herein, “ppm” means parts-per-million and is a weight relativeparameter. A part-per-million is a microgram per gram, such that acomponent that is present at 10 ppm is present at 10 micrograms of thespecific component per 1 gram of the aggregate mixture.

As used herein “admixing,” for example, “admixing the flavor compositionof the present application with a food product,” refers to the processwhere the flavor composition is mixed with or added to the completedproduct or mixed with some or all of the components of the productduring product formation or some combination of these steps. When usedin the context of admixing the term “product” refers to the product orany of its components. This admixing step can include a process selectedfrom the step of adding the flavor composition to the product, sprayingthe flavor composition on the product, coating the flavor composition onthe product, suspending the product in the flavor composition, paintingthe flavor composition on the product, pasting the flavor composition onthe product, encapsulating the product with the flavor composition,mixing the flavor composition with the product and any combinationthereof. The flavor composition can be a liquid, dry powder, spray,paste, suspension and any combination thereof.

As used herein “food product” refers to an ingestible product, such as,but not limited to, human food, animal (pet) foods, and pharmaceuticalcompositions.

As used herein “flavor composition” refers to at least one, two, three,four, five, or more compounds or biologically acceptable salts thereofthat modulate, including enhancing, multiplying, potentiating,decreasing, suppressing, or inducing, the tastes, smells and/or flavorsof a natural or synthetic tastant, flavoring agent, taste profile,flavor profile and/or texture profile in an animal or a human. Incertain embodiments, the flavor composition comprises a combination ofcompounds or biologically acceptable salts thereof. In certainembodiments, the flavor composition includes one or more excipients.

2. Flavor Compositions

The present application relates to flavor compositions that include atleast one, two, or more potassium salts. In certain non-limitingembodiments, the potassium salt is potassium lactate, potassium acetate,or combination thereof. The flavor compositions can be used to enhanceor modify the taste or flavor of various edible compositions such assweet goods and savory goods. The flavor compositions can includecombinations of compounds, and can be added to edible compositions invarious delivery system formats. In certain embodiments, the flavorcomposition is admixed to an edible composition such as chocolate toprovide an alkalized flavor profile.

In certain embodiments, the flavor composition can be combined with oneor more other flavor modifying agent, for example, a flavor compositionas described by Internationals Application Nos. PCT/US14/012611 (filedJan. 22, 2014, and published as International Publication No.WO/2014/116750), PCT/US14/023727 (filed Mar. 11, 2014, and published asInternational Publication No. WO/2014/159452), PCT/US14/017354 (filedFeb. 20, 2014, and published as International Publication No.WO/2014/130649), PCT/US15/29323 (filed May 5, 2015), PCT/US15/29324(field May 5, 2015), and PCT/US15/29326 (filed May 5, 2015); and U.S.Application Serial No. 14/161,508 (filed Jan. 22, 2014, and published asU.S. Publication No. 2014/0205729), 61/988,798 (filed May 5, 2014), and62/030,444 (filed Jul. 29, 2014); each of which is hereby incorporatedby reference in its entirety for all purposes.

In certain embodiments, the flavor compositions of the presentapplication are combined with other salt or salt mixtures. The salt orsalt mixture can comprise inorganic, organic, monoatomic as well aspolyatomic ions. In certain embodiments, the salts are nontoxic andedible. In certain embodiments, the salt or salt mixtures are inorganicsalts, for example, inorganic salts comprising halogen anions orphosphate ions, alkali or earth alkali metal salts. In certainembodiments, the salts are cationic salts such as, but not limited to,NaCl, KCl and Na₃PO₄. In certain embodiments, the salts are anionicsalts such as, but not limited to acetate salt, TFA salt, and formatesalt.

The flavor compositions of the present application can be used toenhance or modify the sensory experience of various edible compositionssuch as sweet goods and savory goods. The flavor compositions caninclude combinations of compounds, and can be added to ediblecompositions in various delivery system formats.

In certain embodiments, the application relates to methods formodulating the flavor of an edible product comprising: a) providing atleast one comestible food product, or a precursor thereof, and b)combining the comestible food product or precursor thereof with at leastan alkali flavor modulating amount of at least one, two, or more flavorcomposition(s), for example a flavor composition comprising potassiumlactate, potassium acetate, or combination thereof, so as to form amodified edible food product.

In certain embodiments, the flavor compositions of the presentapplication can create an alkalized flavor profile, such as, forexample, an alkalized cocoa flavor profile, of a food product, such as,for example, an edible composition including pharmaceutical compositionsand human foods, such as a confection, and/or a snack food. In certainembodiments, the flavor compositions of the present application can beused to create an alkalized flavor profile in one or more of thefollowing subgenuses of comestible compositions: confectioneries, bakeryproducts, ice creams, dairy products, savory snacks, snack bars, mealreplacement products, ready meals, soups, pastas, noodles, canned foods,frozen foods, dried foods, chilled foods, oils and fats, baby foods, orspreads, or a mixture thereof.

In certain embodiments, the comestible composition is a fat-basedconfection. In certain embodiments, the fat-based confection is achocolate. In certain embodiments, the fat-based confection is cocoaliquor.

In certain embodiments, at least a taste and/or flavor and/or mouthfeelmodulating amount of one, two, or more of the flavor compositions of thepresent application can be added to the edible food product, so that thetaste and/or flavor and/or mouthfeel, for example, alkali flavor,modified edible food product has an increased or decreased taste and/orflavor and/or mouthfeel, for example, alkali flavor, as compared to theedible food product prepared without the flavor composition, asdetermined by human beings or animals in general, or in the case offormulation testing, as determined by a taste panel of at least one,two, three, four, five or more human taste testers, via procedures knownin the art.

In certain embodiments of the present application, the flavorcomposition is added to a food product in an amount effective to providean alkalized cocoa flavor profile.

In certain embodiments, admixing the flavor composition of the presentapplication with a fat-based confection food product does not decreasethe level of cocoa flavanols present in the food product.

In certain embodiments, the cocoa flavanols comprise polyphenols.

In certain embodiments of the present application, the flavorcomposition is admixed with a fat-based confection food product in anamount effective to provide an alkalized cocoa flavor profile, whereinthe level of cocoa flavanols present in the food product is notstatistically different from a fat-based confection food product thathas not undergone alkalization. In certain embodiments, the fat-basedconfection food product that has not undergone alkalization is notadmixed with a flavor composition of the present application.

In certain embodiments of the present application, the flavorcomposition is admixed with a fat-based confection food product in anamount effective to provide an alkalized cocoa flavor profile, whereinthe level of cocoa flavanols present in the food product is notdifferent from a fat-based confection food product that has notundergone alkalization. In certain embodiments, the fat-based confectionfood product that has not undergone alkalization is not admixed with aflavor composition of the present application.

In certain embodiments of the application, an edible composition can beproduced that contains a sufficient amount of at least one, two, or moreflavor composition(s) to produce a composition having the desired flavoror taste characteristics such as an “alkali” flavor.

In certain embodiments, at least an alkali flavor modulating amount ofone, two, or more of the flavor compositions of the present applicationcan be added to the edible food product, so that the alkali flavormodified edible food product has an increased or decreased alkali flavoras compared to the edible food product prepared without the flavorcomposition, as determined by human beings or animals in general, or inthe case of formulation testing, as determined by a taste panel of atleast one, two, three, four, five or more human taste testers, viaprocedures known in the art.

In certain embodiments of the present application, the flavorcomposition is added to a food product in an amount effective to providean alkali flavor.

In certain embodiments, adding flavor compositions of the presentapplication to a fat-based confection, such as a chocolate confectioneryproduct made from cacao and/or cocoa beans, provides the same alkalizedcocoa flavor profile as a chocolate confectionery made from alkalizedchocolate, such as dutch chocolate, or alkalized cocoa liquor.

In certain embodiments, adding flavor compositions of the presentapplication to a fat-based confection, such as a chocolate confectioneryproduct made from cacao and/or cocoa beans, provides an alkalized cocoaflavor profile that is not statistically different from an alkalizedchocolate flavor profile of a chocolate confectionery made fromalkalized chocolate, such as dutch chocolate, or an alkalized cocoaliquor.

In certain embodiments, the flavor composition of the presentapplication can be combined with an edible composition in an amounteffective to modify, enhance or otherwise alter a flavor or flavorprofile of the edible composition. The modification can include, forexample, an increase or decrease in the perception of one or moresensory stimuli, such as, for example, one or more of taste (gustatory),smell (olfactory), touch (tactile) and temperature (thermal).

In certain embodiments, the flavor composition of the presentapplication can be combined with an edible composition in an amounteffective to modify, enhance or otherwise alter a texture profile of theedible composition.

In certain embodiments of the application, an edible composition can beproduced that contains a sufficient amount of at least one, two, or moreflavor composition(s) to produce an edible composition having a flavorattribute intensity that is the same as, or not significantly differentthan, or similar to, an edible composition prepared without the flavorcomposition, as determined by human beings or animals in general, or inthe case of formulation testing, as determined by a taste panel of atleast one, two, three, four, five or more human taste testers, viaprocedures known in the art. In certain embodiments, the ediblecomposition the flavor compositions are added to comprises anon-alkalized chocolate or chocolate liquor, and the edible compositionprepared without the flavor composition comprises an alkalized chocolateor chocolate liquor.

In a non-limiting embodiment, the edible composition comprising theflavor composition has a flavor attribute intensity that is betweenabout 0.1 and about 100% of the attribute intensity of the ediblecomposition prepared without the flavor composition. In otherembodiments, the attribute intensity of the edible compositioncomprising the flavor composition is between about 1 and about 90%, orbetween about 10 and about 80%, or between about 20 and about 70%, orbetween about 30 and about 60%, or between about 40 and about 50% of theattribute intensity of the edible composition prepared without theflavor composition.

In yet other non-limiting embodiments, the attribute intensity of theedible composition comprising the flavor composition is at least 1%, 5%,10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%,80%, 85%, 90%, 95%, 99% or 100% of the attribute intensity of the ediblecomposition prepared without the flavor composition.

In one non-limiting embodiment, the flavor attribute comprises one, two,three, four, five or more individual flavor attributes. The flavorattributes can be evaluated, for example, by comparing the ediblecomposition prepared with the flavor composition, and the ediblecomposition prepared without the flavor composition, to a flavorattribute reference standard.

In other embodiments, the flavor attribute is a blend of all theindividual flavor attributes present or detectable in the ediblecomposition.

In one specific, non-limiting embodiment, the flavor attribute comprisesan alkalized/bicarbonate attribute.

The concentration of flavor composition admixed with an edible foodproduct to modulate or improve the flavor of the edible food product orcomposition can vary dependent on variables, such as, for example, thespecific type of edible composition, what salty, umami, kokumi, savory,bitter, sweet, sour, flinty/mineral, metallic, numbing, alkali and/orastringent compounds are already present in the edible food product andthe concentrations thereof, and the enhancer effect of the particularflavor composition on such salty, umami, kokumi, savory, bitter, sweet,sour, flinty/mineral, metallic, numbing, alkali and/or astringentcompounds.

In certain embodiments, admixing the flavor compositions of the presentapplication with an edible food product modulates, for example,enhances, the alkalized flavor of other natural or synthetic alkaliflavorants.

As described herein, the flavor compositions of the present disclosurecan include one or more potassium salts, for example, potassium acetateand potassium lactate. As such, in non-limiting embodiments, theconcentrations and amounts of flavor compositions described herein canrefer to the concentration of each independent potassium salt, or to thetotal concentration of potassium salts in the flavor composition.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product, wherein the flavorcomposition is present in an amount of between about 0.001 and about 20%w/w (weight/weight by weight of the food product, e.g., chocolate), orbetween about 0.01 and about 20% w/w, or between about 0.05 and about19% w/w, or between about 0.1 and about 18% w/w, or between about 0.5and about 17% w/w, or between about 1 and about 16% w/w, or betweenabout 1.5 and about 15% w/w, or between about 2 and about 14% w/w, orbetween about 2.5 and about 13% w/w, or between about 3 and about 12%w/w, or between about 3.5 and about 11% w/w, or between about 4 andabout 10% w/w, or between about 4.5 and about 9% w/w, or between about 5and about 8% w/w, or between about 5.5 and about 7.5% w/w, or betweenabout 6 and about 7% w/w, and values in between.

In certain embodiments, the food product is chocolate, and the flavorcomposition is admixed with the chocolate in an amount between about0.001 and about 15% w/w, or between about 0.01 and about 10% w/w, orbetween about 0.01 and about 6.5% w/w, or between about 0.5 and about6.5% w/w, or between about 0.1 and about 5.5% w/w, and values inbetween. In a specific non-limiting embodiment, the flavor compositionis admixed with the chocolate in an amount between about 0.1 and about6.5% w/w. In other embodiments, the flavor composition is admixed withthe chocolate in an amount between about 0.1 and about 6% w/w, orbetween about 0.2 and about 5.5% w/w, or between about 0.3 and about 4%w/w, or between about 0.3 and about 3% w/w.

In certain embodiments, the food product is cocoa liquor, and the flavorcomposition is admixed with the cocoa liquor in an amount between about0.01 and about 20% w/w, or between about 0.1% w/w and about 15% w/w, orbetween about 1 and about 15% w/w, or between about 1 and about 10% w/w,or between about 1 and about 5% w/w, or between about 0.5 and about 1%w/w, or between about 0.1 and about 10% w/w, and values in between.

In certain embodiments, the flavor composition of the presentapplication comprises a mixture of potassium lactate and potassiumacetate. In certain embodiments, the ratio of potassium lactate topotassium acetate in a flavor composition (e.g., the ratio of % w/w ofeach salt in the mixture) is from about 0.01:99.99%, or about 0.5:99.5%,or about 1:99%, or about 2:98%, or about 5:95%, or about 10:90%, orabout 15:85%, or about 20:80%, or about 25:75%, or about 30:70%, orabout 35:65%, or about 40:60%, or about 45:55%, or about 50:50%, toabout 99.99:0.01%, or about 99.5:0.5%, or about 99:1%, or about 98:2%,or about 95:5%, or about 90:10%, or about 85:15%, or about 80:20%, orabout 75:25%, or about 70:30%, or about 65:35%, or about 60:40%, orabout 55:45%, or about 50:50%, and values in between.

A broad range of concentrations of the flavor compositions can beemployed to provide such alkali flavor modification. In certainembodiments of the present application, the flavor composition isadmixed with a food product wherein the flavor composition is present inan amount of from about 0.001 to about 500 ppt, or from about 0.005 toabout 250 ppt, or from about 0.01 to about 200 ppt, or from about 0.05to about 150 ppt, or from about 0.1 to about 100 ppt, or from about 0.5to about 50 ppt, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 100 ppt, andvalues in between. In certain embodiments, the flavor composition isadmixed with a food product at a concentration of from about 0.1 toabout 50 ppt, and values in between. In certain embodiments, the flavorcomposition is admixed with a food product at a concentration of fromabout 0.1 to about 10 ppt, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 100 ppt, or fromabout 1 to about 90 ppt, or from about 10 to about 80 ppt, or from about20 to about 70 ppt, or from about 30 to about 60 ppt, or from about 40to about 50 ppt, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 1 ppt, from about1 to about 5 ppt, from about 5 to about 10 ppt, from about 10 to about15 ppt, from about 15 to about 20 ppt, from about 20 to about 25 ppt,from about 25 to about 30 ppt, from about 30 to about 35 ppt, from about35 to about 40 ppt, from about 40 to about 45 ppt, from about 45 toabout 50 ppt, from about 50 to about 55 ppt, from about 55 to about 60ppt, from about 60 to about 65 ppt, from about 65 to about 70 ppt, fromabout 70 to about 75 ppt, from about 75 to about 80 ppt, from about 80to about 85 ppt, from about 85 to about 90 ppt from about 90 to about 95ppt, or from about 95 to about 100 ppt, and values in between, andvalues in between.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product wherein the flavorcomposition is present in an amount of from about 0.001 to about 500ppb, or from about 0.005 to about 250 ppb, or from about 0.01 to about200 ppb, or from about 0.05 to about 150 ppb, or from about 0.1 to about100 ppb, or from about 0.5 to about 50 ppb, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.01 to about 10000 ppb, andvalues in between. In certain embodiments, the flavor composition isadmixed with a food product at a concentration of from about 0.1 toabout 1000 ppb, and values in between. In certain embodiments, theflavor composition is admixed with a food product at a concentration offrom about 1 to about 100 ppb, and values in between. In certainembodiments, the flavor composition is admixed with a food product at aconcentration of from about 10 to about 50 ppb, and values in between.In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 10 ppb, and valuesin between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 10000 ppb, or fromabout 1 to about 5000 ppb, or from about 10 to about 2000 ppb, or fromabout 20 to about 1500 ppb, or from about 30 to about 1000 ppb, or fromabout 40 to about 500 ppb, or from about 50 to about 250 ppb, or fromabout 60 to about 200 ppb, or from about 70 to about 150 ppb, or fromabout 80 to about 100 ppb, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 1 ppb, from about1 to about 5 ppb, from about 5 to about 10 ppb, from about 10 to about15 ppb, from about 15 to about 20 ppb, from about 20 to about 25 ppb,from about 25 to about 30 ppb, from about 30 to about 35 ppb, from about35 to about 40 ppb, from about 40 to about 45 ppb, from about 45 toabout 50 ppb, from about 50 to about 55 ppb, from about 55 to about 60ppb, from about 60 to about 65 ppb, from about 65 to about 70 ppb, fromabout 70 to about 75 ppb, from about 75 to about 80 ppb, from about 80to about 85 ppb, from about 85 to about 90 ppb from about 90 to about 95ppb, from about 95 to about 100 ppb, from about 100 to about 150 ppb,from about 150 to about 200 ppb, from about 200 to about 250 ppb, fromabout 250 to about 300 ppb, from about 300 to about 350 ppb, from about350 to about 400 ppb, from about 400 to about 450 ppb, from about 450 toabout 500 ppb, from about 500 to about 550 ppb, from about 550 to about600 ppb, from about 600 to about 650 ppb, from about 650 to about 700ppb, from about 700 to about 750 ppb, from about 750 to about 800 ppb,from about 800 to about 850 ppb, from about 850 to about 900 ppb, fromabout 900 to about 950 ppb, or from about 950 to about 1000 ppb, andvalues in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb, 40ppb, 50 ppb, 100 ppb, 250 ppb, 267 ppb, 1000 ppb or 1150 ppb.

In certain embodiments, the range of concentrations can include fromabout 1 ppb to about 100 ppb, less than 100 ppb, at least 30 ppb, andfrom about 30 ppb to about 1% w/w by weight of the edible composition.

In certain embodiments, the flavor composition is admixed with a foodproduct in an amount effective to increase an alkalized flavor profileperception of an alkali flavor reference by about 1 to about 10 fold, orfrom about 1.25 to about 8 fold, or from about 1.5 to about 6 fold, orfrom about 1.75 to about 4 fold, or from about 2 to about 2.5 fold, andvalues in between.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product wherein the flavorcomposition is present in an amount of from between about 0.1 to about100 ppb, and values in between.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product wherein the flavorcomposition is present in an amount of from about 0.001 ppm to 100 ppm,or narrower alternative ranges from about 0.1 ppm to about 10 ppm, fromabout 0.01 ppm to about 30 ppm, from about 0.05 ppm to about 15 ppm,from about 0.1 ppm to about 5 ppm, or from about 0.1 ppm to about 3 ppm,and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 100 ppm, andvalues in between. In certain embodiments, the flavor composition isadmixed with a food product at a concentration of from about 0.1 toabout 50 ppm, and values in between. In certain embodiments, the flavorcomposition is admixed with a food product at a concentration of fromabout 0.1 to about 10 ppm, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 100 ppm, or fromabout 1 to about 90 ppm, or from about 10 to about 80 ppm, or from about20 to about 70 ppm, or from about 30 to about 60 ppm, or from about 40to about 50 ppm, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.1 to about 1 ppm, from about1 to about 5 ppm, from about 5 to about 10 ppm, from about 10 to about15 ppm, from about 15 to about 20 ppm, from about 20 to about 25 ppm,from about 25 to about 30 ppm, from about 30 to about 35 ppm, from about35 to about 40 ppm, from about 40 to about 45 ppm, from about 45 toabout 50 ppm, from about 50 to about 55 ppm, from about 55 to about 60ppm, from about 60 to about 65 ppm, from about 65 to about 70 ppm, fromabout 70 to about 75 ppm, from about 75 to about 80 ppm, from about 80to about 85 ppm, from about 85 to about 90 ppm from about 90 to about 95ppm, or from about 95 to about 100 ppm, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.0001 to about 99.9%weight/weight (w/w), and values in between. In certain embodiments, theflavor composition is admixed with a food product at a concentration offrom about 0.0001 to about 1.0% w/w, and values in between. In certainembodiments, the flavor composition is admixed with a food product at aconcentration of from about 0.0001 to about 0.5% w/w, and values inbetween.

In certain embodiments, the flavor composition is admixed with a foodproduct at a concentration of from about 0.0001 to about 99.9% w/w, orfrom 0.001 to about 99% w/w, or from about 0.01 to about 95% w/w, orfrom about 0.1 to about 90% w/w, or from about 0.5 to about 85% w/w, orfrom about 1 to about 80% w/w, or from about 1.5 to about 75% w/w, orfrom about 2 to about 70% w/w, or from about 2.5 to about 65% w/w, orfrom about 3 to about 60% w/w, or from about 3.5 to about 55% w/w, orfrom about 4 to about 50% w/w, or from about 5 to about 45% w/w, or fromabout 10 to about 40% w/w, or from about 15 to about 35% w/w, or fromabout 20 to about 30% w/w, and values in between.

In certain embodiments of the present application, the flavorcomposition is admixed with a food product wherein the flavorcomposition is present in an amount of from about 0.0000001 to about99.999% weight/weight (w/w), or from about 0.00005 to about 75% w/w, orfrom about 0.0001 to about 50% w/w, or from about 0.0005 to about 25%w/w, or from about 0.001 to about 10% w/w, or from about 0.005 to about5% w/w of the food product, and values in between.

In certain embodiments, the flavor composition is admixed with a foodproduct in an effective amount, such that a subject would be able totell the food product apart from a food product prepared without theflavor composition, wherein the subject is a human being or animal ingeneral, or in the case of formulation testing, as determined by a tastepanel of at least one, two, three, four, five or more human tastetesters, via procedures known in the art.

In certain embodiments, the flavor composition is admixed with a foodproduct in an amount effective to increase or decrease a taste and/orflavor and/or mouthfeel in a subject that persists after the foodproduct is no longer in contact with the mouth, tongue and/or throat ofa subject. In certain embodiments, the increase or decrease persists forbetween about 0.5 and about 15 minutes, or between about 2 and about 13minutes, or between about 4 and about 11 minutes, or between about 6 andabout 9 minutes.

In certain embodiments, potassium lactate and potassium acetate areblended together in various ratios or are blended together with othercompounds to form various flavor compositions. In certain embodiments,the flavor composition comprises one, two, or more potassium salts incombination with one or more additional compound with similarsolubilities as the potassium salts. Table 1 below provides non-limitingexamples of flavor compositions comprising potassium salts, such aspotassium lactate and/or potassium acetate in combination with otheradditional compounds.

TABLE 1 Flavor Compositions (“Fl.”) Fl. 1 Fl. 2 Fl. 3 Fl. 4 Fl. 5 Fl. 6Fl. 7 Fl. 8 Ingredient % w/w % w/w % w/w % w/w % w/w % w/w % w/w % w/wPotassium 0- 0- 0- 0-  0-  0-  0-  0- Lactate 99.999 99.999 99.99999.999 99.999 99.999 99.999 99.999 Potassium 0- 0- 0- 0-  0-  0-  0-  0-Acetate 99.999 99.999 99.999 99.999 99.999 99.999 99.999 99.999Hydrolyzed 0- 0- 0- 0-  0-  0-  0-  0- cocoa 99.999 99.999 99.999 99.99999.999 99.999 99.999 99.999 powder Hydrolyzed 0- 0- 0- 0-  0-  0-  0- 0- wheat 99.999 99.999 99.999 99.999 99.999 99.999 99.999 99.999protein Hydrolyzed 0- 0- 0- 0-  0-  0-  0-  0- soy protein 99.999 99.99999.999 99.999 99.999 99.999 99.999 99.999 Vanilla 0- 0- 0- 0-  0- 10- 0-  0- Extract 99.999 99.999 99.999 99.999 99.999 18 99.999 99.999Ethyl 0- 0- 0- 0- 12-  0-  0-  0- vanillin 99.999 99.999 99.999 99.99916 99.999 99.999 99.999 Ethyl 0- 0- 0- 0-  0-  0-  0-  0- maltol 99.99999.999 99.999 99.999 99.999 99.999 99.999 99.999 Isoamyl 0- 0- 0- 0-  0- 0-  2-  0- acetate 99.999 99.999 99.999 99.999 99.999 99.999 3 99.999Ethyl 0- 0- 0- 0-  0-  0-  0-  0- acetate 99.999 99.999 99.999 99.99999.999 99.999 99.999 99.999 Furaneol 0- 0- 0- 0-  5-  0-  0-  0- 99.99999.999 99.999 99.999 8 99.999 99.999 99.999 Myrcene 0- 0- 0- 0-  0-  0- 1-  0- 99.999 99.999 99.999 99.999 99.999 99.999 2 99.999 Linalool 0-0- 0- 0-  0-  1-  0-  0- 99.999 99.999 99.999 99.999 99.999 3 99.99999.999 Citral 0- 0- 0- 0-  0-  0-  0-  0- 99.999 99.999 99.999 99.99999.999 99.999 99.999 99.999 Geraniol 0- 0- 0- 0-  0-  1-  0-  0- 99.99999.999 99.999 99.999 99.999 3 99.999 99.999 Acetic acid 0- 0- 0- 0-  0- 0-  0-  0- 99.999 99.999 99.999 99.999 99.999 99.999 99.999 99.999Butyric 0- 0- 0- 0-  0-  6-  0-  0- acid 99.999 99.999 99.999 99.99999.999 8 99.999 99.999 Citric acid 0- 0- 0- 0-  0-  0- 95- 42- 99.99999.999 99.999 99.999 99.999 99.999 98 48 Lactic acid 0- 0- 0- 0- 50- 70- 0-  0- 99.999 99.999 99.999 99.999 65 80 99.999 99.999 Malic acid 0- 0-0- 0-  0-  0-  0- 28- 99.999 99.999 99.999 99.999 99.999 99.999 99.99932 Tartaric 0- 0- 0- 0-  0-  0-  0- 20- acid 99.999 99.999 99.999 99.99999.999 99.999 99.999 25 Other base 0- 0- 0- 0-  0-  0-  0-  0- flavor99.999 99.999 99.999 99.999 99.999 99.999 99.999 99.999 compounds

3. End Product Systems

The flavoring compositions of the presently disclosed subject matter canbe used in a wide variety of ingestible vehicles. Non-limiting examplesof suitable ingestible vehicles include fat-based confections such aschocolate and cocoa liquor. The combination of the flavoring compositionof the presently disclosed subject matter together with an ingestiblevehicle and optional ingredients, when desired, provides a flavoringagent that possesses unexpected taste, flavor and/or texture value andimparts, for example, an alkalized cocoa sensory experience.

In the method for flavoring an ingestible composition of the presentlydisclosed subject matter, the ingestible composition is prepared byadmixing the flavoring agent in an ingestible vehicle, together with anyoptional ingredients, to form, for example, a uniform mixture. The finalcompositions are readily prepared using standard methods and apparatusgenerally known by those skilled in the corresponding arts, such asconfectionery arts. The apparatus useful in accordance with thepresently disclosed subject matter comprises mixing apparatus well knownin the art, and therefore the selection of the specific apparatus willbe apparent to the artisan.

In certain embodiments, the present application relates to the modifiededible food products produced by the methods disclosed herein. Incertain embodiments, the food products can be produced by processes forproducing comestible products well known to those of ordinary skill inthe art, wherein the flavor composition of the present application isemployed as an alkali flavorant enhancer for the food product.

3.1 Chocolates and Fillings

The presently disclosed subject matter is also used with and/or inchocolate products, chocolate-flavored confections, and chocolateflavored compositions. Chocolates also include those containing crumbsolids or solids fully or partially made by a crumb process. Variouschocolates are disclosed, for example, in U.S. Pat. Nos. 7,968,140 and8,263,168, the disclosures of which are incorporated herein by referencein their entireties. A general discussion of the composition andpreparation of chocolate confections can be found in B. W. Minifie,Chocolate, Cocoa and Confectionery: Science and Technology, 2nd edition,AVI Publishing Co., Inc., Westport, Conn. (1982), which disclosure isincorporated herein by reference.

The term “chocolate” as used herein refers to a solid or semi-plasticfood and is intended to refer to all chocolate or chocolate-likecompositions containing a fat-based component phase or fat-likecomposition. The term is intended to include standardized ornonstandardized compositions conforming to the U.S. Standards OfIdentity (SOI), CODEX Alimentarius and/or other international standardsand compositions not conforming to the U.S. Standards Of Identity orother international standards. The term includes dark chocolate, bakingchocolate, sweet chocolate, bittersweet or semisweet chocolate, milkchocolate, buttermilk chocolate, skim milk chocolate, mixed dairyproduct chocolate, white chocolate, sweet cocoa and vegetable fatcoating, sweet chocolate and vegetable fat coating, milk chocolate andvegetable fat coating, vegetable fat based coating, pastels includingwhite chocolate or coating made with cocoa butter or vegetable fat or acombination of these, nutritionally modified chocolate-like compositions(chocolates or coatings made with reduced calorie ingredients) and lowfat chocolates, aerated chocolates, compound coatings, non-standardizedchocolates and chocolate-like compositions, unless specificallyidentified otherwise.

Nonstandardized chocolates result when, for example, the nutritivecarbohydrate sweetener is replaced partially or completely; or when thecocoa butter, cocoa butter alternative, cocoa butter equivalent, cocoabutter extender, cocoa butter replacer, cocoa butter substitute ormilkfat are replaced partially or completely; or when components thathave flavors that imitate milk, butter or chocolate are added or otheradditions or deletions in formula are made outside the FDA standards ofidentify of chocolate or combinations thereof. Chocolate-likecompositions are those fat-based compositions that can be used assubstitutes for chocolate in applications such as panning, molding, orenrobing; for example, carob.

In the United States, chocolate is subject to a standard of identityestablished by the U.S. Food and Drug Administration (FDA) under theFederal Food, Drug and Cosmetic Act. Definitions and standards for thevarious types of chocolate are well established in the U.S.Nonstandardized chocolates are those chocolates which have compositionsthat fall outside the specified ranges of the standardized chocolates.

The chocolate can contain a sugar syrup/solids, invert sugar, hydrolyzedlactose, maple sugar, brown sugar, molasses, honey, sugar substitute andthe like. The term “sugar substitute” includes bulking agents, sugaralcohols (polyols such as glycerol), or high potency sweeteners orcombinations thereof. Nutritive carbohydrate sweeteners with varyingdegrees of sweetness intensity can be any of those typically used in theart and include, but are not limited to, sucrose, e.g. from cane orbeet, dextrose, fructose, lactose, maltose, glucose syrup solids, cornsyrup solids, invert sugar, hydrolyzed lactose, honey, maple sugar,brown sugar, molasses and the like. Sugar substitutes can partiallyreplace the nutritive carbohydrate sweetener. High potency sweetenersinclude aspartame, cyclamates, saccharin, acesulfame-K, neohesperidindihydrochalcone, sucralose, alitame, stevia sweeteners, glycyrrhizin,thaumatin and the like and mixtures thereof. The preferred high potencysweeteners are aspartame, cyclamates, saccharin, and acesulfame-K.Examples of sugar alcohols can be any of those typically used in the artand include sorbitol, mannitol, xylitol, maltitol, isomalt, lactitol andthe like.

The chocolates can also contain bulking agents. The term “bulkingagents” as defined herein can be any of those typically used in the artand include polydextrose, cellulose and its derivatives, maltodextrin,gum arabic, and the like.

The chocolate products can contain emulsifiers. Examples of safe andsuitable emulsifiers can be any of those typically used in the art andinclude lecithin derived from vegetable sources such as soybean,safflower, corn, etc., fractionated lecithins enriched in eitherphosphatidyl choline or phosphatidyl ethanolamine, or both, mono- anddigylcerides, diacetyl tartaric acid esters of mono- and diglycerides(also referred to as DATEM), monosodium phosphate derivatives of mono-and diglycerides of edible fats or oils, sorbitan monostearate,hydroxylated lecithin, lactylated fatty acid esters of glycerol andpropylene glycol, polyglycerol esters of fatty acids, propylene glycolmono- and di-esters of fats and fatty acids, or emulsifiers that canbecome approved for the US FDA-defined soft candy category. In addition,other emulsifiers that can be used include polyglycerol polyricinoleate(PGPR), ammonium salts of phosphatidic acid, (e.g. YN) sucrose esters,oat extract, etc., any emulsifier found to be suitable in chocolate orsimilar fat/solid system or any blend.

The term “chocolate-flavored confection” refers to food products,excluding “chocolate”, having a chocolate flavor/aroma and comprising acocoa fraction. These products are stable at ambient temperatures forextended periods of time (e.g., greater than 1 week) and arecharacterized as microbiologically shelf-stable at 18-30° C. undernormal atmospheric conditions. Examples include chocolate-flavored hardcandies, chewables, chewing gums, etc.

The term “chocolate-flavored compositions” refers to chocolate-flavoredcompositions, excluding “chocolate”, containing a cocoa fraction andhaving a chocolate flavor/aroma. Examples include chocolate-flavoredcake mixes, ice creams, syrups, baking goods, etc. The term includeschocolate-flavored compositions (e.g., cakes, nougats, puddings, etc.),as well as compositions not having a chocolate-flavor (e.g., caramels,etc.).

4. Methods of Measuring Taste and Texture Attributes

In certain embodiments of the present application, the taste and textureattributes of a food product can be modified by admixing a flavorcomposition with the food product as described herein. In certainembodiments, the attribute(s) can be enhanced or reduced by increasingor decreasing the concentration of the flavor composition admixed withthe food product. In certain embodiments, the taste or textureattributes of the modified food product can be evaluated as describedherein, and the concentration of flavor composition admixed with thefood product can be increased or decreased based on the results of theevaluation.

Taste and texture attributes can be reliably and reproducibly measuredusing sensory analysis methods known as descriptive analysis techniques.The Spectrum™ method of descriptive analysis is described in MortenMeilgaard, D.Sc. et al., Sensory Evaluation Techniques (3d ed. 1999).The Spectrum™ method is a custom design approach meaning that the highlytrained panelists who generate the data also develop the terminology tomeasure the attributes of interest. Further, the method uses intensityscales created to capture the intensity differences being investigated.These intensity scales are anchored to a set of well-chosen references.Using these references helps make the data universally understandableand usable over time. This ability to reproduce the results at anothertime and with another panel makes the data potentially more valuablethan analytical techniques which offer similar reproducibility but lackthe ability to fully capture the integrated sensory experiences asperceived by humans.

When conducting quantitative descriptive analysis for compounds thatmodify other compounds, the testing methodology can be adapted tocapture the change in character and intensity of the modified compound.For example, when testing for compounds that modify the saltiness ofother compounds, the panelists may first taste a salt reference ofagreed upon saltiness in order to establish a reference point forcomparison. After tasting the reference, panelists may taste and scorethe test sample for saltiness as well as any other basic taste, chemicalfeeling factor, or aromatic notes. To quantify any increase in saltperception, the panelists may then re-taste the reference and againassign scores for saltiness as well as any other basic taste, chemicalfeeling factor, or aromatic notes. To quantify any lingering aftertaste,panelists may re-taste the salt reference at 1 minute intervals untiltheir saltiness perception returns to the level of the reference. Duringthe aftertaste evaluations, the panelists also note and score any otherbasic taste, chemical feeling factor, or aromatic notes.

5. Non-Limiting Examples of Compositions of the Disclosure

In certain non-limiting embodiments, the present disclosure provides fora flavor composition comprising one or more potassium salts. In certainembodiments, the flavor composition comprises potassium lactate. Incertain embodiments, the flavor composition comprises potassium acetate.In certain embodiments, the flavor composition comprises a mixture orblend of potassium lactate and potassium acetate.

In certain non-limiting embodiments, the present disclosure provides fora food product comprising a flavor composition as described herein,wherein the flavor composition is present at a concentration of fromabout 0.0000001 to about 1.0% weight/weight of the food product.

In certain non-limiting embodiments, the present disclosure provides fora fat-based confection comprising a flavor composition as describedherein, wherein the flavor composition is present at a concentration offrom about 0.1 to about 6.5% weight/weight by weight of the fat-basedconfection, or from about 0.5 to about 6.5% weight/weight by weight ofthe fat-based confection. In certain embodiments, the fat-basedconfection comprises chocolate.

In certain non-limiting embodiments, the present disclosure provides fora fat-based confection comprising a flavor composition as describedherein, wherein the flavor composition is present at a concentration offrom about 1 to about 15% weight/weight by weight of the fat-basedconfection. In certain embodiments, the fat-based confection comprisescocoa liquor.

6. Non-limiting Examples of Methods of the Disclosure

In certain non-limiting embodiments, the present disclosure provides fora method of increasing an alkalized cocoa flavor profile intensity in afood product comprising admixing the food product with a flavorcomposition comprising one, two or more potassium salts as describedherein, wherein the flavor composition is present at a concentration offrom about 0.0000001 to about 1.0% in the admixture.

In certain non-limiting embodiments, the present disclosure provides fora method of increasing an alkalized cocoa flavor profile intensity in afat-based confection comprising admixing the fat-based confection with aflavor composition comprising one, two or more potassium salts asdescribed herein, wherein the flavor composition is present at aconcentration of from about 0.1 to about 6.5% weight/weight by weight ofthe fat-based confection, or from about 0.5 to about 6.5% weight/weightby weight of the fat-based confection. In certain embodiments, thefat-based confection comprises chocolate.

In certain non-limiting embodiments, the present disclosure provides fora method of increasing an alkalized cocoa flavor profile intensity in afat-based confection comprising admixing the fat-based confection with aflavor composition comprising one, two or more potassium salts asdescribed herein, wherein the flavor composition is present at aconcentration of from about 1 to about 15% weight/weight by weight ofthe fat-based confection. In certain embodiments, the fat-basedconfection comprises cocoa liquor.

EXAMPLES

The presently disclosed subject matter will be better understood byreference to the following Examples, which are provided as exemplary ofthe invention, and not by way of limitation.

Example 1—65% Cocoa Dark Chocolate Comprising a Flavor Composition

The present example describes 65% cocoa dark chocolate food productscomprising a flavor composition of the present application, wherein theflavor composition comprises a mixture of potassium lactate andpotassium acetate at different concentrations.

FIG. 1 describes 65% cocoa dark chocolate samples comprising a flavorcomposition comprising potassium acetate and potassium lactate atdifferent weight/weight percentages by weight of the chocolate.

FIG. 2 describes 1 kg samples of 65% cocoa dark chocolate comprising aflavor composition comprising potassium acetate and potassium lactatepresent at different masses (grams) in the chocolate samples.

Example 2—Cocoa Liquor Comprising a Flavor Composition

The present example describes cocoa liquor food products comprising aflavor composition of the present application, wherein the flavorcomposition comprises a mixture of potassium lactate and potassiumacetate at different concentrations.

FIG. 3 describes cocoa liquor samples comprising a flavor compositioncomprising potassium acetate and potassium lactate at differentweight/weight percentages by weight of the cocoa liquor.

Example 3—Cocoa Flavanols are Retained in Cocoa Liquor with AddedPotassium Salts

The present example describes a chocolate food product (i.e., cocoaliquor) comprising a flavor composition of the present application,wherein the flavor composition comprises a mixture of potassium lactateand potassium acetate. The amount of cocoa flavanols present in cocoaliquor with the added potassium lactate and potassium acetate wasdetermined. The level of cocoa flavanols present in alkalized cocoaliquor was also determined.

As described by Table 2 below, adding potassium lactate and potassiumacetate to cocoa liquor did not reduce the level of cocoa flavanolspresent in the cocoa liquor. In contrast, alkalizing cocoa liquorreduced the level of cocoa flavanols compared to cocoa liquor that wasnot alkalized. Thus, an alkalized flavor can be provided in a chocolateproduct by adding potassium lactate and/or potassium acetate to thechocolate product without reducing the level of cocoa flavanols.

TABLE 2 Cocoa Flavanol content Alkalized cocoa (mg/g material); n = 3flavor profile 1. Non-alkalized Cocoa 16.66 No liquor 2. Cocoa liquor +alkalized 16.87 Yes salts* 3. Alkalized cocoa liquor 1.5 Yes *alkalizedsalts = 1.99% w/w potassium acetate + 1.25% w/w potassium lactate byweight of the cocoa liquor

Table 3, below, describes a cocoa liquor product with alkalized salts(i.e., potassium lactate and potassium acetate) and a 65% cocoa darkchocolate product comprising the alkalized salts.

TABLE 3 Potassium Potassium lactate acetate (% w/w) (% w/w) Base +alkalized salts 1.25 1.99 (Cocoa liquor + alkalized salts) FinishedProduct 0.25 0.40 (65% cocoa dark chocolate recipe)

Example 4—Sensory Analysis of Non-Alkalized Chocolate Samples ComprisingPotassium Salts

The present example describes the sensory analysis of chocolate samples(i.e., 65% dark chocolate) comprising a mixture of potassium acetate andpotassium lactate. The chocolate samples were quantitatively analyzedfor flavor attributes by a sensory panel. Additionally, the sensorypanel also quantitatively analyzed an alkalized/bicarbonate attribute inboth the non-alkalized chocolate samples comprising potassium salts, anda high intensity alkalized chocolate reference standard.

65% dark chocolate was prepared according to the recipe describe below,and was used for the preparation of the non-alkalized chocolate samplescomprising potassium salts, and the alkalized chocolate referencestandards.

Chocolate Recipe (65% Dark Chocolate) Chocolate Liquor—55% CocoaButter—10% Sugar—35% Soy Lecithin—0.35% Sensory Methodology

Trained sensory panelists evaluated sensory attributes of the chocolatesamples according to the Spectrum™ method of descriptive analysis, asdescribed in Morten Meilgaard, D.Sc. et al., Sensory EvaluationTechniques (3d ed. 1999). The Spectrum™ method is a custom designapproach wherein highly trained panelists who generate the data alsodevelop the terminology to measure the attributes of interest. Further,the method uses intensity scales created to capture the intensitydifferences being investigated.

In the present example, samples were quantitatively analyzed for flavorattributes by the Sensory Spectrum Food Panel, trained and experiencedin this type of evaluation. The strength of each attribute was rated onthe 15-point Spectrum Scale, where 0=none and 15=very strong, incomparison to a reference standard for each attribute. In addition toevaluating each attribute independently, the strength of balance/blendof all the attributes was evaluated using a 10 point scale.

When evaluating each sample, each panelist received approximately 1 oz.of sample to evaluate aromatics, basic tastes, and chemical feelingfactors. All samples were then expectorated. Each Panelist recorded hisor her individual ratings, and then each attribute was discussed amongthe panelists until a consensus value was decided upon and recorded.Additional samples were provided to the panelists as needed.

The attributes evaluated for the non-alkalized chocolate samplescomprising potassium salts are shown in Table 4. For the alkalizedchocolate reference standards, an alkalized/bicarbonate attribute wasanalyzed.

TABLE 4 Sensory attributes of chocolate samples evaluated by sensorypanelists. AROMATICS Total Impact The intensity of all odors of aproduct when its volatiles enter the nasal passages and are perceived bythe olfactory system. Chocolate Essence The aromatics associated withthe cocoa beans appropriately fermented and roasted to develop fullflavor, typifiled by high quality roasted West African beans. Woody Thearomatics associated with the general category of wood, including cedar,hickory, mesquite, fruitwood and evergreen. Each type can be wet, raw ortoasted. Woody/Twig/Rope The aromatics associated with wood,specifically twigs. Nutty The aromatics associated with a nut complex:pecan, almond, hazelnut, etc. Winey The aromatics associated with wines.Alkalized/Bicarbonate The aromatics associated with baking soda, aslightly fishy, briny characteristic. Fruit Complex The aromaticsassociated with the total fruit impact and may include different typesof fruits and fruit processing methods. Red Fruit The aromaticsassociated with the total impact of red berries that includes thesynthesized, raw and cooked notes associated with berries includingstrawberries, raspberries, and cherries. Brown Fruit The aromaticsassociated with the general category of brown fruit including raisins,prunes, figs, etc. Dairy Complex The aromatics associated with the totaldairy impact and may include different types of dairy and differentprocesses. Sweet Aromatics The aromatics associated with product whichalso smell such a honey, maple syrup, brown sugar, and vanilla.Fermented Fruit The aromatics associated with fermented fruits,reminscent of ethanol and rotting vegetation such as corn husks.Soured/Silage The aromatics associated with fermentation, silage or dampanimal feed Inorganic Chemical The aromatics associated with inorganicchemicals. Balance and Blent The degree to which the individualingredients blend together into a well combined scent making itdifficult to identify each componenet BASIC TASTES Sweet The taste onthe tongue associated with sugars and high potency sweeteners Sour Thetaste on the tongue stimulated by acid, such as citric, malic,phosphoric, etc. Salty The taste on the tongue associated with sodiumand other salts Bitter The taste on the tongue associated with caffeineand other bitter substances, such as quinine and hop bitters. CHEMICALFEELING FACTORS Astringency The shrinking or puckering of the tonguesurface caused by substances such as tannins or alum. Chemical FeelGeneral chemical sensation on tongue, may be related to feel imparted byyeast. Metallic The chemical feeling factor on the surface of the tonguestimulated by metal ions from iron, copper and zinc. It has a flat feel:metal coins placed in the mouth can be used as a reference. BicarbonateA mouthfeel associated with baking soda which leaves a coated feeling onthe mouth and tongue when there is nothing physically there.

Alkalized Chocolate Reference Standards

Four chocolate standards were prepared having increasing alkalizedchocolate intensity using the chocolate recipe (65% Dark Chocolate)described above. The four reference standards were prepared by usingvarious amounts of alkalized chocolate liquor in the referencestandards, as described by Table 5. The chocolate reference standardswere used as references to allow trained sensory panelists to develop areference for the Alkalized/Bicarbonate attribute measured in aquantitative descriptive analysis taste profile testing of chocolatetest samples comprising various concentrations of potassium salts.

TABLE 5 Alkalized chocolate liquor used in the four alkalized chocolatereference standards. Ghana Chocolate Alkalized Chocolate IntensityLiquor (%) Liquor (%) Absent 100  0 Low  90 10 Medium  80 20 High  70 30

Prior to conducting the quantitative descriptive analysis taste profiletesting of non-alkalized chocolate test samples comprising variousconcentrations of potassium salts, the four alkalized chocolatereference standards were evaluated by the trained sensory panelists.When evaluating the chocolate standards, the trained sensory panel ratedthe High Intensity chocolate sample as having an intensity rating of1.5-2 for the Alkalized/Bicarbonate attribute compared to anAlkalized/Bicarbonate attribute reference. Therefore, anAlkalized/Bicarbonate attribute rating of 1.5-2 for the experimentalnon-alkalized chocolate test samples comprising potassium salts wouldcorrelate to a taste experience similar to a dark chocolate with a highintensity of alkalized chocolate.

Experimental Chocolate Test Sample 1

Experimental chocolate test sample 1 included 0.34% potassium acetate(K-Acetate) and 0.00% potassium Lactate (K-Lactate). The sample wasprepared by adding the potassium salts to the 65% dark chocolate recipedescribed previously, which contained no alkalized chocolate. The resultof the sensory panel's evaluation of test sample 1 is shown in Table 6.The test sample had a moderate total impact, and comprised primarily ofChocolate Essence and Nutty notes. This sample contained low Winerynotes. The Alkalized/Bicarbonate attribute was present at a level of0.5, in comparison to a control with no alkalized cocoa liquor which hadan Alkalized/Bicarbonate attribute level of 0, and in comparison to aHigh Intensity alkalized chocolate (i.e. a use level of 30% alkalizedcocoa w/w by weight of the cocoa liquor) which had anAlkalized/Bicarbonate attribute intensity level of 1.5-2. TheBalance/Blend was moderate/high for this sample. The results indicatethat the addition of 0.34% K-Acetate/0.00% K-Lactate to chocolateelicits an Alkalized/Bicarbonate attribute intensity of 0.5 without theaddition of alkalized cocoa liquor or alkalized chocolate.

TABLE 6 Descriptive profile of chocolate sample containing 0.34% K-Acetate/0.00% K-Lactate. Sample 0.34% K-Acetate/0.00% K-Lactate)Aromatics Total Impact 7.5 Chocolate Essence 6.0 Woody 0.0Woody/Twig/Rope 0.0 Nutty 2.0 Winey 1.5 Alkalized/Bicarbonate 0.5 DarkRoast 0.0 Fruit Complex 0.0 Red Fruit 0.0 Brown Fruit 0.0 Dairy Complex0.0 Sweet Aromatics 0.0 Fermented Fruit 0.0 Soured/Silage 0.0 InorganicChemical 0.0 Balance and Blend 7.0 Basic Tastes Sweet 8.0 Sour 3.0 Salty1.0 Bitter 2.0-4.0 Chemical FF Astringency 0.0 Metallic 0.0 Bicarbonate0.0

Experimental Chocolate Test Sample 2

Experimental chocolate test sample 2 included 5.5% K-Acetate/0.00%K-Lactate. The sample was prepared by adding the potassium salts to the65% dark chocolate recipe described previously, which contained noalkalized chocolate. The result of the sensory panel's evaluation oftest sample 2 is shown in Table 7. The test sample was moderate in totalimpact, and comprised primarily of Chocolate Essence and Nutty notes.This sample contained low woody aromatics notes. TheAlkalized/Bicarbonate attribute was present at a level of 2.0, incomparison to a control with no alkalized cocoa liquor which had anAlkalized/Bicarbonate attribute level of 0. The Balance/Blend was lowfor this sample. The results indicate that the addition of 5.5%K-Acetate/0.00% K-Lactate to chocolate elicits an Alkalized/Bicarbonateattribute intensity of 2.0 without the addition of alkalized cocoaliquor or alkalized chocolate. An Alkalized/Bicarbonate attributeintensity of 2.0 is similar to the Alkalized/Bicarbonate attributeintensity of a chocolate made with high level alkalized cocoa liquor(i.e. a use level of 30% alkalized cocoa w/w by weight of the cocoaliquor).

TABLE 7 Descriptive profile of chocolate sample containing 5.5% K-Acetate/0.00% K-Lactate. Sample 5.50% K-Acetate/0.00% K-Lactate)Aromatics Total Impact 7.0 Chocolate Essence 2.0 Woody 2.0Woody/Twig/Rope 0.0 Nutty 1.5 Winey 0.0 Alkalized/Bicarbonate 2.0 DarkRoast 0.0 Fruit Complex 0.0 Red Fruit 0.0 Brown Fruit 0.0 Dairy Complex0.0 Sweet Aromatics 0.0 Fermented Fruit 0.0 Soured/Silage 2.5 InorganicChemical 0.0 Balance and Blend 3.0 Basic Tastes Sweet 8.0 Sour 5.0 Salty2.5 Bitter 2.4 Chemical FF Astringency 0.0 Metallic 0.0 Bicarbonate 0.0

Experimental Chocolate Test Sample 3

Experimental chocolate test sample 3 included 0.32% K-Acetate/0.02%K-Lactate. The sample was prepared by adding the potassium salts to the65% dark chocolate recipe described previously, which contained noalkalized chocolate. The result of the sensory panel's evaluation oftest sample 3 is shown in Table 8. The test sample was moderate in totalimpact and contained low-low/moderate Chocolate Essence aromatics. Thissample contained low Winey and Woody notes. The Alkalized/Bicarbonateattribute was present at 0.5, in comparison to a control with noalkalized cocoa liquor which had an Alkalized/Bicarbonate attributelevel of 0, and in comparison to a High Intensity alkalized chocolate(i.e. a use level of 30% alkalized cocoa w/w by weight of the cocoaliquor) which had an Alkalized/Bicarbonate attribute intensity level of1.5-2. The Balance/Blend was moderate for this sample. The resultsindicate that the addition of 0.32% K-Acetate/0.02% K-Lactate tochocolate elicits an Alkalized/Bicarbonate attribute intensity of 0.5without the addition of alkalized cocoa liquor or alkalized chocolate.

TABLE 8 Descriptive profile of chocolate sample containing 0.32% K-Acetate/0.02% K-Lactate. Sample 0.32% K-Acetate/0.02% K-LactateAromatics Total Impact 8.0 Chocolate Essence 6.0 Woody 0.0Woody/Twig/Rope 0.0 Nutty 2.5 Winey 1.0 Alkalized/Bicarbonate 0.5 DarkRoast 0.0 Fruit Complex 0.0 Red Fruit 0.0 Brown Fruit 0.0 Dairy Complex0.0 Sweet Aromatics 0.0 Fermented Fruit 0.0 Soured/Silage 0.0 InorganicChemical 0.0 Balance and Blend 7.5 Basic Tastes Sweet 9.0 Sour 2.5 Salty1.5 Bitter 3.0 Chemical FF Astringency 0.0 Metallic 0.0 Bicarbonate 0.0

Experimental Chocolate Test Sample 4

Experimental chocolate test sample 4 included 1.29% K-Acetate/0.09%K-Lactate. The sample was prepared by adding the potassium salts to the65% dark chocolate recipe described previously, which contained noalkalized chocolate. The result of the sensory panel's evaluation oftest sample 4 is shown in Table 9. The test sample was moderate in totalimpact contained low-low/moderate Chocolate Essence aromatics. Thissample contained low Woody and low Fermented Fruit notes. TheAlkalized/Bicarbonate attribute was present at 1.2, in comparison to acontrol without alkalized cocoa liquor which had anAlkalized/Bicarbonate attribute equal to 0, and in comparison to a HighIntensity alkalized chocolate (i.e. a use level of 30% alkalized cocoaw/w by weight of the cocoa liquor) which had an Alkalized/Bicarbonateattribute intensity level of 1.5-2. The Balance/Blend was low for thissample. The results indicate that the addition of 1.29% K-Acetate/0.09%K-Lactate to chocolate elicits an Alkalized/Bicarbonate attributeintensity of 1.2 without the addition of alkalized cocoa liquor oralkalized chocolate.

TABLE 9 Descriptive profile of chocolate sample containing 1.29% K-Acetate/0.09% K-Lactate. Sample 1.29% K-Acetate/0.09% K-LactateAromatics Total Impact 7.0 Chocolate Essence 4.5 Woody 2.0Woody/Twig/Rope 0.0 Nutty 0.0 Winey 0.0 Alkalized/Bicarbonate 1.2 DarkRoast 0.0 Fruit Complex 0.0 Red Fruit 0.0 Brown Fruit 0.0 Dairy Complex0.0 Sweet Aromatics 0.0 Fermented Fruit 2.2 Soured/Silage 0.0 InorganicChemical 0.0 Balance and Blend 2.0 Basic Tastes Sweet 7.8 Sour 4.0 Salty2.0 Bitter 3.5 Chemical FF Astringency 0.0 Metallic 0.0 Bicarbonate 0.0

Example 5—Alkalized Chocolate Flavor of a Non-Alkalized Chocolate SampleComprising Potassium Salts

The present example describes the sensory analysis of alkalizedchocolate flavor in a 53% dark chocolate sample comprising alkalizedchocolate liquor, and a 53% dark chocolate sample comprising potassiumsalts and no alkalized chocolate liquor. The composition of the 53% darkchocolate sample comprising alkalized chocolate liquor is shown in Table10. The composition of the 53% dark chocolate sample comprisingpotassium salts and no alkalized chocolate liquor is shown in Table 11.

TABLE 10 Control chocolate recipe-53% dark chocolate comprisingalkalized chocolate liquor. Chocolate Components % Vanillin 0.21 SoyLecithin 0.54 Cocoa Butter 7.69 Chocolate Liquor Alkalized 19.93Chocolate Liquor (Non-Alkalized) 25.45 Sugar 46.18

TABLE 11 53% dark chocolate recipe containing potassium salts (0.397%K-Acetate/0.249% K-Lactate) and no alkalized chocolate liquor. ChocolateComponents % Vanillin 0.21 Soy Lecithin 0.54 Cocoa Butter 7.69 K-Acetate0.397 K-Lactate 0.249 Chocolate Liquor (Non-Alkalized) 44.75 Sugar 46.18

The chocolate sample containing 0.397% K-Acetate and 0.249% K-Lactatewas evaluated sensorially by tasters. The alkalized chocolate liquorpresent in the chocolate control was replaced with non-alkalizedchocolate liquor in combination with the K-Acetate and K-Lactate in thetest recipe. The results indicated that the addition of 0.397%K-Acetate/0.249% K-Lactate to the chocolate elicited an alkalizedchocolate flavor intensity equivalent to chocolate with alkalized cocoaliquor without the addition of alkalized cocoa liquor or alkalizedchocolate.

Although the presently disclosed subject matter and its advantages havebeen described in detail, it should be understood that various changes,substitutions and alterations can be made herein without departing fromthe spirit and scope of the invention as defined by the appended claims.Moreover, the scope of the present application is not intended to belimited to the particular embodiments of the process, machine,manufacture, composition of matter, means, methods and steps describedin the specification. As one of ordinary skill in the art will readilyappreciate from the disclosure of the presently disclosed subjectmatter, processes, machines, manufacture, compositions of matter, means,methods, or steps, presently existing or later to be developed thatperform substantially the same function or achieve substantially thesame result as the corresponding embodiments described herein may beutilized according to the presently disclosed subject matter.Accordingly, the appended claims are intended to include within theirscope such processes, machines, manufacture, compositions of matter,means, methods, or steps.

Patents, patent applications publications product descriptions, andprotocols are cited throughout this application the disclosures of whichare incorporated herein by reference in their entireties for allpurposes.

What is claimed is:
 1. A confectionery flavor composition for achocolate composition comprising potassium lactate, potassium acetate,or a combination thereof, wherein the chocolate composition comprises anonalkalized chocolate.
 2. The confectionery flavor composition of claim1, wherein the composition comprises potassium lactate and potassiumacetate.
 3. The confectionery flavor composition of claim 2, wherein theratio of potassium lactate to potassium acetate is from about 2% to 98%to about 98% to 2%.
 4. The confectionary flavor composition of claim 1,wherein the chocolate composition comprises the confectionary flavorcomposition at a concentration of from about 0.1% weight/weight (w/w) toabout 6.5% w/w by weight of the chocolate composition.
 5. Theconfectionary flavor composition of claim 1, wherein the chocolatecomposition is chocolate and the taste and/or flavor profile of thechocolate is not statistically different from the taste and/or flavorprofile of an alkalized chocolate.
 6. The confectionary flavorcomposition of claim 4, wherein the level of cocoa flavanols present inthe chocolate composition is the same as a level of cocoa flavanolspresent in a chocolate composition that has not undergone alkalization.7. A method of maintaining a level of cocoa flavanols in a fat-basedconfectionery comprising the steps of (a) providing a fat-basedconfectionery mass and (b) admixing a flavor composition comprisingpotassium lactate, potassium acetate, or a combination thereof, to thefat-based confectionery mass.
 8. The method of claim 7, wherein theflavor composition comprises potassium lactate and potassium acetate. 9.The method of claim 7, wherein the fat-based confectionery has analkalized cocoa flavor profile.
 10. The method of claim 7, wherein thefat-based confectionery mass comprises chocolate.
 11. The method ofclaim 10, wherein the chocolate mass is selected from the groupconsisting of milk chocolate, white chocolate, dark chocolate andcombinations thereof.
 12. The method of claim 10, wherein the flavorcomposition is admixed to the fat-based confectionery mass at aconcentration of from about 0.1% w/w to about 6.5% w/w by weight of thechocolate.
 13. The method of claim 7, wherein the fat-basedconfectionery mass comprises a cocoa liquor.
 14. The method of claim 13,wherein the flavor composition is admixed to the fat-based confectionerymass at a concentration of from about 1% w/w to about 15% w/w by weightof the cocoa liquor.